Maki Sushi Made Easy

• Maki-Sushi - the 'classic' sushi

• Roll Matt (look in a common grocery store, try avoiding special shops)
• Rice (normal rice is fine, you don't need Sticky Rice at all !!!)
• sugar
• Rice Vinegar (purchase at any Asia food shop or grocery store)
• Nori Sheets (purchase at any Asia food shop or grocery store)
• salt

  Different things you can put in the sushi:

  • Fresh Fish (Tuna, Salmon - red fish flesh has excellent flavor and perfect for Sushi)
  • Avocado
  • Eggs
  • Cucumber

  Optional
  

  • Crab Sticks (fake crab meat)
  • Shrimp

  When dining !
  

  • Wasabi
  • Ginger
  • Soy Sauce (pick your favorite, but try to get a lighter one!)

STEP 1

Since all sushi will contain the same rice, please go to the "How to prepare the Rice" page, and then come back here.

Prepare the Rice

STEP 2

You make Maki by placing everything on top of the Nori sheet and then rolling it together. That is how it gets the cylindrical shape. You first have to cut all your ingredients into thin strips about 1 cm wide (1/3 inch) and almost as long as your Nori sheets. The most minimalist sushi you can make is just rice and fish wrapped up in tasty Nori sheets.

STEP 3

Lay the rice
You begin by placing the rice onto the Nori sheet leaving about 2 cm (1 inch) from the top and bottom edge (relative to you) free. It is common practice to keep the shiny surface of the Nori sheet down, that way when you roll it, it will be on the outside. Use a spoon to drop rice onto the sheet, then spread out the rice without damaging the sheet with the back of the spoon.

Lay the ingredients
Now you can begin to add the ingredients. Lay down whichever ingredient you want inside, (there are no real 'rules'). Perhaps you might to begin with the fish. Then as you add each other ingredient, add several strips (one is often too less) and keep each individual ingredient next to itself - so that in the end, you have every flavour uniquely composed.

STEP 4

Rolling the Nori

• Lay out the Nori sheet. There are two sides, one shiny and one rough. You may prefer to put the rice on the rougher side, but in reality it does not matter which side you choose.

• Spread the rice all over the algae, but leave space two-fingers wide on the top and bottom and one-finger space on the sides.

• Then add a little wasabai by making a quick streak length-wise, then spread with you fingers over the rice.

• Then add your ingredients: fish, egg, vegetables, etc.

• Then you roll it with the rolling matt, such that you roll it tightly. The two-finger space it there so that y you will be able to close the roll completely (so be careful!). Finally, you may want to put a little water on your fingers to seal the roll if needed.

STEP 5

Eating

Of course, sushi is eating delicious raw fish on tasty rice. However, you may wish to try dipping your sushi in soy-sauce with some (or a lot!) of wasabai. Some people also like adding strips of ginger to their sushi as well.

Oh yea, and about the style of serving. That is up to you. If you feel like going out all fancy with Japanese sticks, bowls and plates - go for it - but it really isn't necessary. Your ol' normal plates and small bowls will do the trick just fine and of course, taste just as good.